This amazing sugar cookie-dough cheesecake, made with cream cheese and mint extract, is as easy as pie to make.
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
3/4 cup refrigerated sugar cookie dough, divided
1/4 tsp. mint extract
1 OREO Pie Crust (6 oz.)
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Let's Make It
Heat oven to 350°F.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Mix cookie dough and mint extract until blended. Reserve 1/4 cookie dough.
Drop teaspoonfuls of remaining cookie dough into cream cheese batter; stir gently until blended. Pour into crust; top with level teaspoonfuls of reserved cookie dough.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Save 50 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese.
Sprinkle with 2 Tbsp. finely chopped peppermint candies just before serving.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.